I perfected a fail-proof method for making chocolate chip cookies from scratch without softened or melted butter, and my Oreo and Chocolate Chip Cookies video on eatsdelightful.com reveals the clever shortcut.

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I made Oreo Chocolate Chip Cookies because I wanted to see if a quick trick could actually beat the classic, and well it did in a weird way. I tossed semi sweet chocolate chips and chopped Oreo cookies into a mix that felt wrong at first but came out insane, with gooey middles and little crunchy Oreo bits, and I cant stop thinking about that contrast.

If you like odd mashups, this is basically a Chocolate Chip Cookies With Oreos experiment you’ll want to watch, even if your first try looks messy, you’ll still be hooked before the first bite.

Ingredients

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all purpose flour: Provides carbs and structure, makes cookies chewy or cakey depending on handling
unsalted butter: Adds rich fat flavor, helps spread and crisp edges, chill for thicker cookies
granulated sugar: Sweetens and aids browning, gives snap and slight crunch when creamed well
brown sugar: Adds moisture and caramel notes, makes cookies softer and chewier, slightly sticky
eggs: Bind ingredients, add protein and moisture, help cookies rise and hold shape
semi sweet chocolate chips: Provide chocolate bites, add fat and sweetness, melt into gooey pockets
Oreo cookies: Crunchy sweet bits give texture contrast, extra sugar and little fiber, very indulgent
vanilla extract: Enhances flavor depth, makes sweetness taste rounder, small antioxidant benefits

Ingredient Quantities

2 1/4 cups (280 g) all purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons cornstarch (optional, for softer cookies)

1 cup (226 g, 2 sticks) unsalted butter, cold and cubed

3/4 cup (150 g) granulated sugar

3/4 cup (165 g) packed light brown sugar

2 large eggs

1 teaspoon vanilla extract

2 cups (340 g) semi sweet chocolate chips

10 to 12 Oreo cookies, roughly chopped (about 1 to 1 1/2 cups)

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment or a silicone mat.

2. Whisk together 2 1/4 cups (280 g) all purpose flour, 1 teaspoon baking soda, 1 teaspoon salt and 2 teaspoons cornstarch (optional for softer cookies) in a bowl.

3. In a stand mixer with the paddle attachment or a large bowl with a hand mixer, add 1 cup (226 g) cold cubed unsalted butter, 3/4 cup (150 g) granulated sugar and 3/4 cup (165 g) packed light brown sugar; beat on medium-high until pale and fluffy, about 2 to 4 minutes. If the butter is too stubborn, grate it on a box grater or pulse cubes in a food processor first to help it blend faster.

4. Add 2 large eggs one at a time, mixing well after each, then stir in 1 teaspoon vanilla extract.

5. Reduce mixer to low and add the dry ingredients in two additions, mixing just until combined. Dont overmix or youll make the cookies tough.

6. Fold in 2 cups (340 g) semi sweet chocolate chips and 10 to 12 roughly chopped Oreo cookies (about 1 to 1 1/2 cups) until evenly distributed.

7. For thicker, chunkier cookies chill the dough 15 to 30 minutes; if you want flatter cookies you can bake right away. Use a cookie scoop or spoon to portion about 2 tablespoon sized balls.

8. Arrange dough balls on prepared sheets spaced about 2 inches apart; press an extra Oreo piece or a few chips on top of each mound if you want them to look extra pretty.

9. Bake 10 to 12 minutes, until edges are set and centers still look slightly underbaked. Rotate pans halfway through if your oven bakes unevenly.

10. Let cookies cool on the baking sheet 5 to 10 minutes to finish setting, then transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. Two baking sheets lined with parchment paper or silicone baking mats
3. Stand mixer with paddle attachment or a hand mixer plus a large mixing bowl (either one works, dont stress it)
4. Medium bowl and a whisk for the dry ingredients
5. Measuring cups and spoons and a kitchen scale for weighing the grams
6. Box grater or food processor (to grate or pulse cold butter if it wont blend)
7. Rubber spatula and a wooden spoon for folding and scraping
8. Cookie scoop (about 2 tbsp) or a tablespoon plus a wire cooling rack for cooling

FAQ

Can I use softened butter instead of cold cubed butter?

Yes. Cold cubed butter gives chunkier, slightly more layered cookies because it melts slower in the oven. If you want chewier, more uniform cookies, cream room temperature butter and sugars longer, but you may need to chill the dough less or not at all.

Do I need to chill the dough and for how long?

You dont have to, but chilling 30 minutes reduces spread and improves flavor. For best texture and depth of flavor chill 1 to 24 hours; overnight is great.

What oven temp and baking time should I use?

Bake at 350 F (175 C) about 10 to 12 minutes for heaping tablespoon scoops. Look for golden edges and slightly soft centers since they firm as they cool; larger scoops need 2 to 4 more minutes.

How do I keep these cookies soft and not rock-hard?

Use the optional 2 tsp cornstarch for a softer crumb, dont overbake (take them out when centers are still soft), cool on the sheet 5 minutes then transfer to a rack, and store in an airtight container with a slice of bread to retain moisture.

How should I fold in the Oreos and chocolate chips so cookies dont get soggy or overmixed?

Roughly chop Oreos and fold them in last, using gentle strokes so you dont overwork the dough. Reserve a few chunks to press on top of each scoop before baking so you get nice visible cookies not all buried inside.

Can I freeze the dough or the baked cookies?

Yes. Scoop dough onto a tray, freeze until firm, then bag for up to 3 months; bake from frozen adding 1 to 2 minutes. Baked cookies freeze well too, thaw at room temp or warm briefly in the oven.

Oreo Chocolate Chip Cookies Recipe Video Substitutions and Variations

All purpose flour: swap with a cup for cup gluten free all purpose blend (add 1/2 tsp xanthan gum if the blend has none) or use whole wheat pastry flour 1:1 for a nuttier, denser cookie — chill dough a bit longer if you use whole wheat.
Unsalted butter, cold and cubed: use vegan stick butter 1:1 for dairy free, or firm coconut oil (solid, not melted) 1:1; coconut will add a slight coconut note and you might wanna chill the dough so cookies hold their shape.
Eggs: replace each large egg with a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes) for egg-free baking, or use 1/4 cup applesauce per egg for a softer, cakier cookie.
Oreo cookies / semi sweet chips: swap Oreos for other sandwich cookies or chopped chocolate sandwich cookies, and swap chips for chopped baking chocolate or dark chocolate chunks (rough chop gives better melty pockets).

Pro Tips

1) Measure flour the right way or your cookies will come out dry. Use a scale when you can, if not spoon the flour into the cup and level it off instead of digging the cup straight into the bag, that packs it down. Trust me scooping ruins the texture.

2) Handle the butter smart. Cold cubes give chunkier cookies but if the butter is too hard grate it or pulse it quick in a food processor so it blends faster, and whatever you do dont overmix once the flour goes in or youll get tough cookies.

3) Chill or freeze the dough for better shape and flavor. Fifteen to thirty minutes gives thicker cookies, freeze scoops on a sheet for baking later so you get even sized cookies and they wont spread as much.

4) Watch the bake not the clock. Pull them when edges are set and centers still look a little underdone cause they firm up on the sheet, rotate pans if your oven is weird, and press a few extra chips or an Oreo piece on top before baking for prettier cookies.

Oreo Chocolate Chip Cookies Recipe Video

Recipe by Louise Nightin

0.0 from 0 votes

Servings

servings

Calories

263

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)
2. Two baking sheets lined with parchment paper or silicone baking mats
3. Stand mixer with paddle attachment or a hand mixer plus a large mixing bowl (either one works, dont stress it)
4. Medium bowl and a whisk for the dry ingredients
5. Measuring cups and spoons and a kitchen scale for weighing the grams
6. Box grater or food processor (to grate or pulse cold butter if it wont blend)
7. Rubber spatula and a wooden spoon for folding and scraping
8. Cookie scoop (about 2 tbsp) or a tablespoon plus a wire cooling rack for cooling

Ingredients

2 1/4 cups (280 g) all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cornstarch (optional, for softer cookies)
1 cup (226 g, 2 sticks) unsalted butter, cold and cubed
3/4 cup (150 g) granulated sugar
3/4 cup (165 g) packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups (340 g) semi sweet chocolate chips
10 to 12 Oreo cookies, roughly chopped (about 1 to 1 1/2 cups)

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment or a silicone mat.
Whisk together 2 1/4 cups (280 g) all purpose flour, 1 teaspoon baking soda, 1 teaspoon salt and 2 teaspoons cornstarch (optional for softer cookies) in a bowl.
In a stand mixer with the paddle attachment or a large bowl with a hand mixer, add 1 cup (226 g) cold cubed unsalted butter, 3/4 cup (150 g) granulated sugar and 3/4 cup (165 g) packed light brown sugar; beat on medium-high until pale and fluffy, about 2 to 4 minutes. If the butter is too stubborn, grate it on a box grater or pulse cubes in a food processor first to help it blend faster.
Add 2 large eggs one at a time, mixing well after each, then stir in 1 teaspoon vanilla extract.
Reduce mixer to low and add the dry ingredients in two additions, mixing just until combined. Dont overmix or youll make the cookies tough.
Fold in 2 cups (340 g) semi sweet chocolate chips and 10 to 12 roughly chopped Oreo cookies (about 1 to 1 1/2 cups) until evenly distributed.
For thicker, chunkier cookies chill the dough 15 to 30 minutes; if you want flatter cookies you can bake right away. Use a cookie scoop or spoon to portion about 2 tablespoon sized balls.
Arrange dough balls on prepared sheets spaced about 2 inches apart; press an extra Oreo piece or a few chips on top of each mound if you want them to look extra pretty.
Bake 10 to 12 minutes, until edges are set and centers still look slightly underbaked. Rotate pans halfway through if your oven bakes unevenly.
Let cookies cool on the baking sheet 5 to 10 minutes to finish setting, then transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.